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https://www.menucha.org/wp-content/uploads/2010/01/Kitchen-Policies.pdf
Standard Operating Procedures for the Major Departments - the Kitchen and ... Check the sanitizer strength (often chlorine) with test strips every 2 hours. Empty, clean and refill the machine as needed or at least every other hour. Keep the floor dry near the dish area.File Size: 26KB
https://leapforlocalfood.org/leap/wp-content/uploads/2016/02/Kitchen-SOPs-FINAL.pdf
vented to allow steam to escape. Cool food from 135 to 70 degrees within two hours, then to 41 degrees within another 4 hours • Ingredients and products should not be stored with utensils in them Dish Washing • Utilize 3 compartment system for washing all dishes and follow posted directions
https://und.edu/student-life/dining/_files/docs/sanitation-and-food-safety-manual-standard-operating-procedures-7-3-18.pdf
At least every four hours during continual use, and more often when necessary. After touching equipment such as refrigerator doors or utensils that have not been cleaned and sanitized
https://dnyhospitality.com/restaurant-sops/
For a delivery kitchen or a cloud kitchen the SOPs would be quite different from a Bar or a Café. Depending on number of different cuisines a restaurant wants to start, there would be customised SOPs altered for kitchen for ensuring maximum productivity of the team.
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https://setupmyhotel.com/train-my-hotel-staff/how-to-define-sop-in-hotels/kitchen-production-sop/664-food-handling-sanitation.html
Nov 30, 2018 · SOP Number: Kitchen / F&B Production SOP – 18. Department: Kitchen / Food Production - Food Handling and Sanitation. Date Issued: 30-Nov-2018. Time to Train: 20 Minutes. Purpose of this SOP: While doing food handling & preparation, chefs have to be free from all kind of bacterial infections. The kitchen staff should pay attention to these two critical points; 1) Cross Contamination: the transfer of bacteria from …
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